Ancho and Ale Braised Pork
Boneless pork shoulder braised until fork-tender in a rich beef birria broth, along with dark ale and ancho chilies.
Ingreadient
| 2 tsp | Oil, olive |
| 10 lbs | Pork, shoulder, boneless, 2" chunks |
| 2 cups | Onions, white, large dice |
| 2 cups | Carrots, peeled, large dice, 2" |
| 2 cups | Pepper, bell, green |
| 6 lbs | True Foundations® Birria Broth |
| 2 cups | Beer, dark ale, (Modelo Negro or Bohemia style) |
| 1 Tbsp | Master's Touch® Ancho Flavor Concentrate |
| 1/2 cup | Cilantro, leaves and stems, fine chopped |
Direction
1. In a large preheated rondo or stockpot, add the oil and pork evenly spaced in the hot pan.
2. Brown the pork for 5-10 minutes until each piece and side is deeply golden brown.
3. Brown in batches if the pan's bottom surface is not large enough for all the meat.
4. Once the meat is brown, lower the heat to medium-low.
5. Add the aromatic vegetables and cook until the onions are translucent, making sure to use the spoon to scape up the flavorful brown bits off the pan.
6. Add the beef birria broth, beer, and ancho concentrate, stirring until the concentrate melts. Cover and lower heat to low or put into a slow and low oven at 300°F.
7. Cook the stew for 45 to 60 minutes until the pork is tender. Add the cilantro and serve.
